Black Olive Mushroom And Sausage Stuffing Food

STUFFED MUSHROOMS WITH SAUSAGE

Steps:

• Preheat oven to 400 degrees F.
• To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.
• Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

MUSHROOM AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
• Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
• Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
• Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

TRADITIONAL ITALIAN SAUSAGE STUFFING

Steps:

• In a skillet, cook and crumble sausage in 1 tablespoons olive oil until no longer pink; set aside.
• In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
• In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
• Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
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MUSHROOM/SAUSAGE STUFFING

Steps:

• Brown sausage, add ½ butter, celery, onions, and mushrooms.
• Sauté over low - med heat.
• add remainder of butter, and ½ can of chicken broth.
• Add in a separate bowl, or pan, the breadcrumbs.
• Season with salt, pepper, and sage.
• When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.

KAREN'S SAUSAGE, BLACK OLIVE AND WALNUT STUFFING

Steps:

• Cook the sausage and the minced turkey liver in a large heavy pan over medium heat, stirring until cooked and making sure the sausage meat is well broken up, about 12 minutes.
• Add the onions, celery and thyme and cook, stirring frequently, until the onions are tender and pale yellow, about 10 minutes.
• Toast the bread slices and dice; you should have about 3 cups. Place the sausage mixture in a bowl and add the bread.
• Add the olives, walnut pieces, Italian parsley, Cognac, salt and pepper.
• Add enough stock so the stuffing will hold together in the bird.

SAUSAGES WITH OREGANO, MUSHROOMS & OLIVES

Steps:

• Using kitchen scissors, snip the sausages into meatball-size pieces. Heat a large pan and fry the pieces in the oil for about 5 mins until golden all over.
• Add the oregano and garlic, fry for 1 min more, then tip in the tomatoes, stock, olives and mushrooms.
• Simmer for 15 mins until the sausages are cooked through and the sauce has reduced a little. Serve with mashed potato or pasta.

SAVORY SAUSAGE AND MUSHROOM STUFFING

Steps:

• In a large skillet, heat 2 tablespoons oil over medium heat; add in onion and garlic; cook/stir often, until the onion is softened, about 3 minutes.
• Add in sausage, basil, and marjoram; cook/stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes; scrape into a big bowl.
• Add the remaining 2 tablespoons oil to the skillet and heat over medium heat.
• Add mushrooms; cook until mushrooms give off their juices, they evaporate, and the mushrooms begin to brown, about 8 minutes.
• Add the mushrooms to the sausage in the bowl; mix in the bread crumbs, mushrooms, Parmesan cheese, and parsley.
• Gradually stir in about 1 1/2 cups of broth; season with salt and pepper to taste.
• Transfer to a lightly buttered casserole; drizzle with 1/2 cup broth; cover and bake at 350° for 30 minutes (uncover the last 15 minutes for crustier top).